Smothered Pork Steak (2024)

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By Nicky Corbishley

• ▢ 3 tbsp olive oil
• ▢ 4 boneless pork shoulder steaks
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper
• ▢ 1 onion peeled and thinly sliced
• ▢ 6 mushrooms sliced (I like chestnut mushrooms, but use your favourite)
• ▢ 3 cloves garlic minced
• ▢ 2 tbsp plain (all-purpose) flour
• ▢ 360 ml (1 1/2 cups) chicken stock
• ▢ ½ tbsp tomato puree paste for US
• ▢ ½ tbsp white wine vinegar
• ▢ 60 ml (1/4 cup) double (heavy) cream

To Serve:

• ▢ 2 tbsp freshly chopped parsley

• Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.

  3 tbsp olive oil

• Sprinkle both sides of the pork steaks with 1/4 tsp of the salt and 1/4 tsp of the pepper.

  4 boneless pork shoulder steaks, 1/2 tsp salt, 1/2 tsp black pepper

• Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.

• Add the remaining 1 tbsp of oil to the pan.

  See Also

  Red Lentil Chickpea Loaf with Mushroom Gravy

• Add in the sliced onion, sliced mushrooms and the remaining 1/4 tsp each of salt and pepper.

  1 onion, 6 mushrooms

• Fry for 5 minutes, stirring often, until the onions have softened.

• Add the garlic. Fry for a further minute, whilst stirring.

  3 cloves garlic

• Sprinkle the flour over the onions and mushrooms and stir together to coat.

  2 tbsp plain (all-purpose) flour

• Pour in the stock whilst stirring.

  360 ml (1 1/2 cups) chicken stock

• Add in the tomato puree, white wine vinegar, and cream and stir again.

  1/2 tbsp tomato puree, 1/2 tbsp white wine vinegar, 60 ml (1/4 cup) double (heavy) cream

• Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through.

• Serve topped with a sprinkling of fresh parsley.

  2 tbsp freshly chopped parsley

Can I make it ahead?

This recipe tastes best when cooked and eaten right away for the most tender pork.
However, you can make it ahead if you like.

Make the dish, then quickly cool, cover and refrigerate.

Remove from the fridge 30 mins before you want to reheat it to take the chill off it, then reheat, covered, in the oven at 180c/375F for about 20-25 minutes, until piping hot throughout. You’ll need to stir the sauce a couple of times during re-heating, and you may need to add in a splash of water or stock to help loosen the sauce.

Alternatively you can reheat in a pan (covered) over a medium-low heat for about 15-20 minutes, until piping hot throughout. Stir a few times and add a splash of water or stock if needed.

Ingredient swaps

• Swap out the mushrooms for other vegetables – such as chunks of courgette or green beans.
• Replace the pork shoulder steaks with pork chops or pork loin steaks.
• Swap out the cream for creme fraiche for a slightly tangier finish.

Nutritional information is per serving – this recipe serves 4.